Cover; cook on low-heat setting for 7-1/2 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini; cover and cook for 15 minutes. Stir in cilantro. If desired, top stew with additional sliced jalapeno and serve with lime wedges.

From the Test Kitchen

*Tip:

Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chile peppers, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.